“This take on a classic is made with beans for extra protein as well as added texture. Great to make beforehand and have handy as a super-quick dinner.”

MAKES 2 PORTIONS

• Olive oil, for frying
• 2 spring onions (scallions), green and all, chopped
• ¼ green cabbage, thinly sliced
• 1 tablespoon tamari
• ½ teaspoon Dijon mustard
• 400g (14oz) tin of butter (lima) beans, drained
• 1 tablespoon cornflour (cornstarch)
• Salt and freshly cracked black pepper
• Fresh green vegetables, to serve

FOR THE YOGHURT SAUCE

• 250ml (8fl oz/1 cup) plant yoghurt (oat, coconut, soy)
• A squeeze of lemon juice
• 1 tablespoon capers (baby capers)
• ½ shallot, finely diced

METHOD

Heat a splash of olive oil in a medium-sized frying pan (skillet) – and fry the onions and cabbage for 5–10 minutes until soft and charred. Add the tamari and mustard and stir. Pour the mixture into a blender, add half the butter beans and blitz. Return the mixture to the pan with the remaining beans and cornflour, and season with salt and pepper. Put the pan on a medium heat and press down on the mixture. Finish under the grill for 5–10 minutes until charred. Mix the yoghurt sauce ingredients together and serve with the bubble and squeak and fresh greens.

7 Day Vegan Challenge by Bettina Campolucci Bordi is out now (Hardie Grant Books; £15)